Grilled Parmesan Fish Fillets

    (224)
    16 minutes

    This is an easy grilled fish fillet dish that is finished with a parmesan blend being melted onto the top that contains chilli sauce and mayonnaise.


    169 people made this

    Ingredients
    Serves: 4 

    • 1kg fresh boneless white fish fillets
    • 2 tablespoons lemon juice
    • 1/2 cup grated Parmesan cheese
    • 65g butter, softened
    • 3 tablespoons mayonnaise
    • 1 dash chilli sauce
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:10min  ›  Cook:6min  ›  Ready in:16min 

    1. Preheat the oven's grill.
    2. Place the fish fillets on a greased baking tray. Brush them with lemon juice.
    3. In a small bowl stir together the Parmesan cheese, butter, mayonnaise, chilli sauce, salt and pepper. Set aside.
    4. Grill the fillets for 4 to 6 minutes until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
    5. Return to the grill for an additional 30 seconds or until the topping is browned and bubbly.

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    Reviews and Ratings
    Global Ratings:
    (224)

    Reviews in English (191)

    by
    146

    This was so very good. I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. Turned out perfect. Thanks for sharing.  -  17 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    124

    *Please note I did not follow the recipe, I changed the ingredients, thus the 5 star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerils bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerils bayou blast, 1 1/2 Tbsp parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees. Not sure what the original recipe tasted like, and I know I didn't follow it...but there's something about mayo on fish that just doesn't sound appetizing!  -  02 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    72

    This dish was exceptionally easy to make and absolutely spectacular!!! Great flavor, would swear it from an upscale restaurant! Thanks for the awesome recipe!  -  03 Jul 2006  (Review from Allrecipes USA and Canada)

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